Notes from my kitchen, in which I bake bread and raise a few other matters

Summer Defined: Tomato-Bread Salad

I’m not growing any tomatoes this year – summer kind of snuck up on me before I got to planting them – but the farmer’s market and produce stand tomatoes are plentiful and wonderful. Even the supermarket tomatoes are darn good eating this time of year.

This simple salad is possibly the dish that says “summer” the loudest around our house. It’s a terrific way to use up that two-or-three-day-old bread that can’t quite stand on its own any more.

I’m told the Italians call this “panzanella,” but to me it will always be just “tomato-bread salad.” It’s great with your favorite grill fare, or on its own (with a glass of wine, of course) for a light supper.

I love this salad. Some version of it is a summer staple around our house. Kalamata olives and fresh mozzarella, as well as whatever is coming out of the garden at the moment are nice to include, though certainly not necessary.